Make simple syrup as advised above. Add the sage to the pot, stir and remove from the heat. Allow to steep for about 15 minutes. Strain the sage out and allow the syrup to cool to room temperature. Transfer to a glass jar or bottle and store in the refrigerator. Garnish with a strawberry fan, sage spring or lemon twist.

As daylight hours get longer and the temperatures warm up, wardrobes aren't the only things in need of refreshing.

Written by Adam Rathe and Lindsay Silberman

In a mixing glass, muddle ginger and simple syrup. Add fresh lime juice and vodka and shake with ice. Fine strain into a tall glass over ice. Top with ginger ale and garnish with a sugar cane stick.
- From mixologist Rob Floyd of The Bazaar in Los Angeles

Written by Adam Rathe and Lindsay Silberman

Place all ingredients into a Boston shaker; add ice to top shake vigorously to liquify.
Double strain to catch all seeds. Serve up or over ice. Garnish with a cranberries or a scoop of fresh passion fruit.

"Passion fruit is a great addition to spring cocktails for the person who wants to keep a healthy balance in their spring fever! Passion fruit is an amazing spring fruit as it is high in Vitamin C , potassium, fiber and beta carotene. Spring to me is about the rebirth of nature and beauty in energy – this cocktail is perfectly balanced for that. Many people get spring fever and start new friendships and relationships that is why I call it the 'Debut Nouvelle,' it is French for 'new beginning.'" – Niccole Trzaska, mixologist

As daylight hours get longer and the temperatures warm up, wardrobes aren't the only things in need of refreshing.

Written by Adam Rathe and Lindsay Silberman

"The champagne cocktail might be the most iconic café cocktail of any cosmopolitan city. Moët & Chandon Imperial – the only champagne that I use at PDT – combined with the herbal notes of the Green Chartreuse – mimic the refreshing nature of the spring season." -- Jim Meehan, mixology guru and author of PDT Cocktail Book